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Old 02-05-2013, 10:35 PM   #31
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Originally Posted by Chris7687 View Post
Hey guys, so it has been about 3 months now since I brewed this beer (11/09/12). Wanted to bottle it in about a month, so I can start bottle aging it. Should there be enough active yeast in there to help carbonate the beer? Or should I pitch some yeast to help out? If so, how much should I pitch?
I think you should be fine. If you're worried throw some dry yeast in there. Just be sure to hydrate so that you don't kill the yeast with alcohol while the cell walls are permeable.
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Old 02-10-2013, 11:18 PM   #32
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I brewed this up today. Adapted as a partial mash, with a number of modifications

3# of Belgian Pils Mashed with the other grains as directed at 154 for an hour
3# of Briess Pilsen DME @ 15 min
1 # amber candi sugar for the dark syrup

Since the lhbs was out of SGs I went the domestic route
1oz Willamette for the SG
Mt Hood for the HH

2 liter starter of wyeast 3787 pitched when cooled to 65

Some significant modifications, but I'm stoked.

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Old 02-26-2013, 03:03 PM   #33
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how long do you let this beer age in the bottle. I made my first dubbel a while ago its sitting in the keg for about three weeks and the flavors still need to mellow out. My recipe is similar to yours but has less base malt and pound more of the sugar. I used d-90

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Old 03-08-2013, 07:02 PM   #34
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Hi,

First of all, thank you for posting the recipe.

I just finished brewing this (6 and half busy hours...), but I'm still a newbie, so I changed the recipe a bit to increase efficiency. This is my 8th all-grain batch, I think, after many extract "kits", so I'm still learning.

Here are the numbers:
I increased the grain by 10% each, aprox.

Mash with 5 gallons.
Batch sparge, and final pre-boil wort was 6.8 gallons.

Pre-boil OG wasn't what I would like so I changed the boiling time to 90 minutes. In any case I dropped the hops at the appropiate times (60, 20, 5)

After boiling I got 5.3 gallons at 1061 OG, which according to BeerSmith is 55% efficiency. I think my mistake was to batch sparge with too much water, but the final measure was around 1025, so there was still sugar in there... Which I honestly don't know how I should have gathered. Maybe my mash temperature was too low (around 145-150F). I though on adding 30 minutes more to mash to give the Pils more time to convert.. but finally didn't do it.

The yeast I used was Trappist High Gravity 3787, as was the only good alternative available.

Anyway, I know this beer will taste wonderfully, even if it ends up with low alcohol, so thanks again for the recipe. For now I named it "Dubbel", I hope you don't mind. I only put names to my own recipes so I don't think I will name this anything special.. maybe some nickname that reminds me it's not mine

If I don't forget about it, I promise to come back and post my opinion here when I open a bottle that aged enough. I of course plan on doing this again, even without knowing how it turned out, because it sounds like a great recipe, so I can re-walk my steps and try doing it better next time. I still haven't brewed the same recipe twice, to compare...

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Old 03-14-2013, 12:52 AM   #35
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Subscribed.

So is the Wyeast 3787 Trappist High Gravity a good sub for the WLP here? I have no access to the WLP at the local homebrew store.

My first Dubbel. Cant wait!!

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Old 03-18-2013, 06:29 PM   #36
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So is the Wyeast 3787 Trappist High Gravity a good sub for the WLP here?
As I've read around they are basically the same: westmalle yeast.

Just do a google search with both names and you will find plenty of threads on forums around with recipes listing "WLP or 3787" as yeast.
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Old 04-01-2013, 09:55 PM   #37
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I've been eyeballing this recipe for a bit.

Just tossed it together using what I had laying around... subbed caramunich for 1lb caramunich II and 1lb crystal 40L, and did 1lb 2oz of Special B (dropping the carafa). I'll be tossing in liquefied dark candi in the primary in a few days, when the fermentation has calmed down.

Here's hoping it tastes as good as it looks/sounds.

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Old 06-20-2013, 07:41 PM   #38
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Originally Posted by The Soft Underbelly View Post
I brewed this up today. Adapted as a partial mash, with a number of modifications

3# of Belgian Pils Mashed with the other grains as directed at 154 for an hour
3# of Briess Pilsen DME @ 15 min
1 # amber candi sugar for the dark syrup

Since the lhbs was out of SGs I went the domestic route
1oz Willamette for the SG
Mt Hood for the HH

2 liter starter of wyeast 3787 pitched when cooled to 65

Some significant modifications, but I'm stoked.

So this beer turned out great - except for the the bottle bomb and the gushers i had from not fermenting the 3787 properly.

Really though, the taste was great and i expect had I been able to age a few they would have turned out even better. Next time for sure!
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Old 09-02-2013, 02:24 PM   #39
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I made this yesterday, modified to a partial mash. This was my first use of the new mash tun so I was learning a lot.
Couldn't quite hit the mash temp (153) but my gravity was fine (1.072). Now fermenting happily downstairs.
-bill

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Old 09-17-2013, 02:50 AM   #40
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Racked tonight to the secondary after 15 days - 1.015. I totally get the chocolate tones out of the taste I had. Nice!
-bill

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